Tips:

I always pound out my chicken breasts a little bit to thin them out and even out their thickness. They cook up quicker and more evenly that way.

I love the sauce for this chicken, but the flavor might be overwhelming for kids. Serve a dish of the sauce on the side for the little ones- then they can dunk their chicken into the sauce if they wish.

Found this on Pinterest and made it tonight!!! Yummy! Can’t wait to make it again!

postedSep 10, 2012 5:57 PM

Verleen Sparks

Made this for dinner tonight – delicious! Onions burnt a bit so medium high might need to be adjusted for my stove. Served it with roasted cauliflower, butternut squash and asparagus. Great dinner! Thanks for the recipe.

postedOct 25, 2012 10:28 AM

Mini

LOVED the meal! 🙂 how do you think the glaze would be for wings? I was considering trying it for a cookout this weekend…

Lori your right…I redid the sauce at a lower heat and it turned out awesome!!
Thanks!!

postedMar 12, 2013 12:20 PM

Denise

I always make this with seedless raspbery preserves (it’s Bob Evans’ recipe). I will try it tonight with apricot, thanks!

postedJan 5, 2014 1:28 PM

Maureen

Made this recipe the other night and it was delicious. Easy to make, both my husband and I agree that this recipe is a keeper

postedMar 18, 2014 8:41 AM

Janine

I made this recipe for my daughter’s birthday dinner last night, and no one in our family was disappointed! Looks like I found a new family favorite!

postedApr 15, 2014 6:13 AM

Judith

Made this last night it was excellent. Doubled the recipe (I have boys) used sugar free apricot jam. Served with quinoa (made this one with almonds, dried cherries and craisins, thyme, leeks and topped with feta) ,pineapple and a green salad…was looking to make a light spring meal. This is a keeper easy and not messy

I made this tonight on a whim (thank you, Pinterest), and it was delicious! My husband and toddler both gobbled it up. Thank you for the recipe. Like others here, I had problems with burning the onions even though I used a lower heat. Next time I’ll just remove them before cooking the chicken and then add them back in for the sauce. I also couldn’t help thinking that a tablespoon of butter or ghee melted in the sauce would be awesome!

postedAug 30, 2014 5:13 PM

Shelly

I made this for dinner tight and it turned out great! With the little bit of oil being used for the onions I was afraid they’d burn while the chicken was cooking, so I took them out and added them back in with the sauce. I’ll bet a little garlic would work well with this too. This sauce would be great on pork tenderloin medallions.

postedOct 4, 2014 10:39 AM

Wendy

Sounds great. Can’t wait to try it Monday.

postedDec 16, 2017 11:30 PM

Elana Gomberg

Can this recipe be made by only baking the chicken breasts in the over, not in the skillet? Do you think the sauce would still adhere to the chicken breasts? Thanks